| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 612 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 8 g |
| Cholesterol | 125 mg |
| Sodium | 315 mg |
Reviews
So, I love to bake and do it often. Anything I ever bake from Ina comes out amazing. This was not a winner for me, and I am not really sure what went wrong. The outside and inside of the cake baked at completely different times. When the cake was done, the outside was so overdone…almost burnt. The very inside was soft and delicious. The “middle” if you will was dry and difficult to eat. Not sure what went wrong. I baked it as directed, starting with the lower end of the time range, and I checked it regularly. Maybe I will try again and make it in a regular cake pan as opposed to a tube or Bundt pan.
I make this cake ALL the time. It is our Breakfast Birthday Cake. BUT…
I’m confused…The recipe In Ina’s cookbook PARTIES! where the recipe is located says
3/4 cup light brown sugar & the recipe on Food Network says 1/4 cup. Which is correct?
I would love an answer & I will correct my printed copy or in my cookbook.
I’m confused…The recipe In Ina’s cookbook PARTIES! where the recipe is located says
3/4 cup light brown sugar & the recipe on Food Network says 1/4 cup. Which is correct?
I would love an answer & I will correct my printed copy or in my cookbook.
I’ve made this cake several times and it’s always a huge hit! Family favorite. I only thing I changed was doubled the streusel inside cake and it was over the top GREAT!!
I have been a fan of Ina’s since she published her first cookbook and can’t believe I waited this long to make this. I needed a recipe to bring to a friend who is experiencing health issues, and he said it was like a warm hug! Easy to make – the batter was so light and fluffy when I put it in the Bundt pan – I knew it was going to be good. Thanks Ina – now I have to go back into your earlier cookbooks for more oldies but goodies!
I really liked it.
I don’t buy extra large eggs.
I used 3 regular large eggs and an extra yolk. I think yolks give a richness and moisture and that too much egg white can be drying.
Eggs these days have a lot of white and little yolk so usually use an extra yolk, sometimes 2.
It turned out really good.
I used a 9×13 because I think the extra thickness of the Bundt pan requires more time which may also lead to drier result.
I baked it for 40 min. and checked it. Needed another 2-4 min according to my
toothpick.
I don’t buy extra large eggs.
I used 3 regular large eggs and an extra yolk. I think yolks give a richness and moisture and that too much egg white can be drying.
Eggs these days have a lot of white and little yolk so usually use an extra yolk, sometimes 2.
It turned out really good.
I used a 9×13 because I think the extra thickness of the Bundt pan requires more time which may also lead to drier result.
I baked it for 40 min. and checked it. Needed another 2-4 min according to my
toothpick.
This is delicious! Will definitely make this again.
Love this recipe, have been making it for years. Perfect for new neighbors or take to work. I’ve even done them individually in mini springform. I also interchange nuts to what I have. Perfect every time.
This recipe is in Ina’s “Parties” cookbook. The recipe in the book calls for 3/4 c brown sugar for the streusel NOT 1/4 c as stated online. Hope this helps
This cake was deeeelicious!!!! I followed the recipe but doubled the streusel. I added more of it inside and on top. Planning to make it again for Easter.
I made the cake and followed the recipe perfectly. The cake was very dry. Wondering what to do to fix that.